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Stuffed chapati

Method

  • To make the chapati, combine 1 kg flour with the water, a pinch of salt and 20 ml oil. Knead well to form a medium-soft dough and set aside to rise for 5-6 mins.
  • Then form the dough into tennis-sized balls and roll out to fairly thin rounds.
  • For one of the fillings, boil the potatoes and drain well. Then mash with ¼ tspn ginger, the pomegranate seeds, 1 tspn coriander, half of the chopped chillies and a pinch of salt.
  • To make the other filling, combine the cauliflower with a pinch of salt and the remaining ginger, coriander and chillies.
  • Fill the chapati with a small handful of either mixture and seal by pinching the edges with your fingertips. Then lightly flour, gently roll out again and repeat the process with the remaining chapati and filling.
  • Gently cook the 'parathas' for 1 min on a hot tava (hot plate or pan) one at a time. Then pour a little oil on top of each one, turn over and smear with a little more oil, before cooking for another minute.
  • Davinder Bedi - Bedi's Restaurant in South Melbourne

Ingredients

  • 1 kg+ wholemeal flour
  • 750 ml water
  • sea salt flakes
  • vegetable oil
  • 2 large potatoes, peeled & chopped
  • ¼ tspn minced ginger
  • ¼ tspn pomegranate seeds
  • 2 tspn chopped coriander
  • ½ tspn each chopped red & green chillies
  • ¼ cauliflower, grated

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm